Prep time: 30 minutes | Total time: 4 hours | Yield: Three 9-inch pizzas
Ingredients
Pizza dough:
· 1 cup warm water (about 110 degrees)
· 1 1/8 teaspoons (1/8 ounce envelope)
active dry yeast· 2 1/2 to 3 cups all-purpose flour, plus more for surface and hands
· 1 teaspoon coarse salt
· Extra-virgin olive oil, for bowl
Pizza toppings:
· 1 peach, cut into 1/2-inch wedges
· 4-6 ounces fresh goat cheese
· 12 thin slices prosciutto, cut in half
· 1/2 cup arugula
· 2 cloves of garlic
· Extra-virgin olive oil, for drizzling
Directions
1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 1.5 cups flour and 1 teaspoons salt, and stir until smooth. Add another 1 cup flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
2. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
3. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
4. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
6. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
7. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
8. Preheat oven to 400 degrees (or heat grill to medium). Drizzle pizza crust with olive oil and chopped garlic. Add cheese, prosciutto, and peaches. Bake or grill until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling).
9. Remove from oven or grill. Top with arugula.
Source: Adapted from Martha Stewart.
· Extra-virgin olive oil, for bowl
Pizza toppings:
· 1 peach, cut into 1/2-inch wedges
· 4-6 ounces fresh goat cheese
· 12 thin slices prosciutto, cut in half
· 1/2 cup arugula
· 2 cloves of garlic
· Extra-virgin olive oil, for drizzling
Directions
1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 1.5 cups flour and 1 teaspoons salt, and stir until smooth. Add another 1 cup flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
2. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
3. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
4. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
6. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
7. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
8. Preheat oven to 400 degrees (or heat grill to medium). Drizzle pizza crust with olive oil and chopped garlic. Add cheese, prosciutto, and peaches. Bake or grill until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling).
9. Remove from oven or grill. Top with arugula.
Source: Adapted from Martha Stewart.
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